1 package Beyond Meatballs™
1 package pasta of choice
Variety of tomatoes
Pesto, homemade or pre-packaged
2 cups tightly packed fresh basil
3 Tbsp pine nuts or walnuts
2-3 large, peeled garlic cloves
2 Tbsp lemon juice
4-5 Tbsp extra virgin olive oil
1-4 Tbsp water
3 Tbsp nutritional yeast
Pinch sea salt, plus more to taste
Pinch ground black pepper, plus more to taste
In a large pot, cook pasta according to the package.
In a skillet, cook Beyond Meatballs™ according to the package.
Slice tomatoes while meatballs and pasta are cooking.
Add cooked pasta to the skillet with meatballs.
Set skillet to medium-low heat and add pesto, toss gently and heat until pesto is warm.
Add sliced tomatoes, toss gently and serve.
In a food processor or small blender, add the basil, nuts, garlic and lemon juice. Blend on high until a paste forms.
With the motor on, slowly drizzle in olive oil. Add 1 Tbsp of water at a time until desired consistency is reached.
Add in remaining ingredients and pulse until blended. Taste and adjust seasoning to taste.
Store leftovers covered in the refrigerator for up to 1 week.
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